The Extreme UMAMI Steak Experiment | Guga Foods

This very special ingredient bring out the umami flavor on almost anything. Today I am experimenting with amazing steaks. They say if they steak is good, this makes it better. Today we are going to find out if going crazy with this ingredient is a good thing or a bad one.

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* Scallops Potato Sauce *
1 tbsp Freeze Dry Garlic
1 Cup of Heavy Cream
Salt and Pepper to Taste

* Scallops Potato Ingredients *
1 Cup of Bacon Diced
4 Gold Potatoes cut thing
2 Cups of Provolone or Mozzarella Cheese

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#Steak #Umami #Experiment

[mrnigelng]

Fuiyoh another one, Uncle Roger like! Thanks for putting your leg on chair! 😂

[dorianmorgunow]

Every sidedish on Guga Foods:
I started with adding a little bit of bacon...

[lolololten]

"this is normal Goku, and this is Super Saiyan Goku"
The Best explanation I have ever heard in my entire life

[loveisblind]

“Daddy daddy! what did santa get us for christmas?”
Dad: Salt, msg and nothing else.

[djrapr]

I love how guga is now doing side dishes often and showing off his culinary artistry. Keep it up man I love the content

[maestergallen]

-Fillet mignon
-msg
-butter
-bacon
This guy knows the recipe for happiness

[bruh-uqzx]

“The more penetration the better”
“The best part you can go as fast as you can”
-Guga 2021

[Xandrick]

"As you can see, they are some
ㄒ卄丨匚匚　乃ㄖ丨丂."

[rickyricardoftw]

“The only thing left to do...”

Then does 8 more things.

[amethystangellight]

I thought of Uncle Roger the second I saw the thumbnail and title 🤣 the nod the Uncle Roger at the end was great.

[chikaho]

"People always tell, too sweet too salty but never too umami" -uncle roger

[ThatDolanGuy]

“The more penetration the better” - This is now my life motto, my Hakuna Matata.

[typicallymilk]

“the more penetration the better”

Sorry children, this was supposed to be an msg steak video...

[JAutumnK]

I made the scalloped potatoes today—incredible, Guga. However, it ended up taking an hour and twenty minutes total (on 400 for the last 50 minutes) for the potatoes to get tender. Maybe my mandolin slices them thicker or my oven is different from yours, but thought I'd mention it in case anyone else wants to try it. I had it with a sous vide ribeye and it was excellent, though!

[Avetarx]

"They're thicc bois"
THIS IS IT, HE SAID IT!

[SenorMonster]

I just made the scallop potatoes and I gotta say Guga it gets a 10/10 I’m definitely making it any time I can.

[dompanetta]

“That’s why my cheeks kept squeezing. It was weird and great at the same time”...

Guga lol

[Narvre]

I realised guga has fully understood the internet when he called his filets thicc Bois.

[albertbottari]

Hey Guga, I have a suggestion for you to bring your scalloped potatoes to the next level.
After slicing the potatoes, not too thin, set them aside and prepare the "sauce"
Saute some finely diced onion in butter until translucent. Add in 2 parts heavy cream and 1 part whole milk. Bring to a simmer, add some salt and pepper.
Add in you potatoes and cook, stirring for 10 minutes.
Transfer half to a baking dish, then top with crumbled bacon and cheese.
Add the rest of the potatoes and repeat with bacon and cheese.
Bake at 350 for 45 minutes.
By using this technique, the sauce does not separate or appear curdled because the starch from the potatoes stabilizes the solids in the dairy. Also, the potatoes will not look gray, because they are partially cooked.
Enjoy and God bless.

[sebshiels]

“You just made steak on crack” 😭😭😭 was not expecting that